If you’re craving an authentic Shrimp Creole, this easy one-pot, 45-minute recipe delivers! It starts with a simple roux, then simmers into a rich, subtly spicy tomato sauce loaded with the holy trinity and juicy Gulf shrimp. Serve it over a bed of white rice for a dish worthy of your next Mardi Gras celebration!
*This recipe has been re-tested and the recipe revised as of February 10, 2025.
Table of Contents
Having lived in Texas my whole life and spending every childhood holiday visiting my grandparents in Slidell, Louisiana, I know exactly what good Cajun and Creole food tastes like.
And this authentic Shrimp Creole recipe delivers all those bold, rich flavors you’d expect from a famous New Orleans restaurant.
With its rich tomato base, a kick of Cajun seasoning, and a touch of roux for thickness (don’t let it intimidate you—it’s actually SUPER simple to make!) You’ll get to enjoy the flavors of Louisiana with this easy, one-pot recipe any night of the week AND in a mere 45 minutes!
For more Cajun and Creole flavors, try Blackened Salmon, Shrimp and Sausage Gumbo, Instant Pot Jambalaya and Shrimp and Grits.
Ingredients You’ll Need
- Shrimp: For the best flavor, go with wild-caught, fresh Gulf shrimp if you can find them. A 20/24 count (meaning 20-24 shrimp per pound) is ideal for consistent size and a juicy, tender bite. Make sure they’re peeled and deveined, with tails removed if you prefer.
- Butter & Olive Oil: A mix of salted butter and olive oil adds rich flavor and helps create the base for your roux, a classic Cajun technique that thickens and deepens the sauce.
- Flour: Just a tablespoon of all-purpose flour is all you need to make that buttery roux, giving the sauce its signature thickness.
- The Holy Trinity: No authentic Shrimp Creole is complete without this Cajun flavor base—diced celery, green bell pepper, and sweet onion.
- Cajun Seasoning: The spice level can vary depending on your blend, but a homemade blackened Cajun seasoning gives you the most control. If you’re grabbing from the store, Slap Ya’ Mama or Emeril’s Blackened Seasoning are solid choices. (You may have to adjust the spice level and salt slightly, though.)
- Crushed Tomatoes: Use plain crushed tomatoes (not Italian-seasoned) to keep the flavors authentically Cajun without competing herbs.
- Worcestershire Sauce & Tabasco: These add layers of savory, tangy depth and a little heat. Add extra Tabasco if you like things spicy!
- Sugar: Seems a little odd, but a teaspoon helps balance out the acidity of the tomatoes.
How to Make Shrimp Creole
Please see the recipe card below for more detailed ingredient amounts and instructions.
Step 1: Cook the Holy Trinity.
Heat butter and oil in a Dutch oven over medium heat. Add diced celery, onion, and bell pepper, and cook for 8-10 minutes until tender. Stir in garlic and cook for 1 more minute until fragrant.
Step 2: Make the roux and add the Cajun seasonings.
In a small bowl, whisk together flour, Cajun seasoning, sugar, and chili powder. Sprinkle over the cooked vegetables and stir constantly for 1 minute until spices are fragrant and vegetables are well coated.
Step 3: Simmer the Sauce.
Pour in the broth, scraping the bottom of the pot to loosen any browned bits. Add crushed tomatoes, Worcestershire sauce, bay leaves, and Tobasco (if using). Bring to a boil over high heat, then reduce to low and simmer for 15-20 minutes until the sauce thickens.
Step 4: Add the Shrimp.
Increase the heat to medium and add the shrimp. Cook for 4-5 minutes, stirring occasionally, until the shrimp are pink, opaque, and begin to curl.
Step 5: Serve and Enjoy.
Remove bay leaves and serve the Shrimp Creole over white rice. Garnish with fresh parsley and an extra dash of Tabasco, if desired.
FAQs
Shrimp Creole has a tomato-based sauce and is spicier with more of a Cajun influence, while Shrimp Étouffée is typically made with a roux-based, gravy-like sauce and has a more subtle, buttery flavor.
Yes! Just make sure to fully thaw and pat them dry before cooking. This helps the shrimp absorb the seasoning and cook evenly without becoming watery.
Traditionally, it has a bit of a kick from the Cajun seasoning and optional Tabasco. You can easily adjust the spice level by using less hot sauce or a milder Cajun blend.
The flour creates a light roux that thickens the sauce as it simmers. If it’s still too thin after simmering, let it cook uncovered for a few extra minutes, or stir in a cornstarch slurry.
What to Serve with Shrimp Creole
While this shrimp creole will be the star of any meal, there’s plenty of ways to round it out with these easy side dishes:
Of course, you can’t go wrong with Instant Pot White Rice.
Keep things light with Easy Green Beans Almondine with Garlic or Roasted Cauliflower,
Add a hearty carb like Cheddar Bay Biscuits, these Mini Cornbread Muffins, or this Honey Jalapeno Cornbread.
More Authentic Cajun Recipes
While Mardi Gras might only come once a year, you can enjoy New Orleans-style cooking year-round with these classic recipes:
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Authentic Shrimp Creole Recipe
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Ingredients
- 2 tablespoons salted butter
- 1 tablespoon olive oil
- 3 celery ribs finely diced
- 1 small sweet onion diced
- 1 green bell pepper seeded and diced
- 3 garlic cloves finely minced
- 1 tablespoon all-purpose flour
- 2 teaspoons Cajun seasoning (see note)
- 1 teaspoon sugar
- ½ teaspoon chili powder
- ¾ teaspoon salt
- ⅓ cup chicken broth
- 1 (15-ounce) can crushed tomatoes
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 teaspoon Tabasco sauce optional, plus more for serving
- 1 pound large shrimp peeled, deveined, tails removed
For Serving:
- 4 cups cooked white rice
- Chopped flat-leaf parsley optional
Instructions
- Heat butter and oil in a Dutch oven over medium heat. Add celery, onion, and bell pepper. Cook for 8-10 minutes, or until tender. Add garlic and continue cooking for 1 minute, or until fragrant.2 tablespoons salted butter, 1 tablespoon olive oil, 3 celery ribs, 1 small sweet onion, 1 green bell pepper, 3 garlic cloves
- In a small bowl, whisk together the flour, Cajun seasoning, sugar, chili powder, and salt. Add to the vegetables and cook, stirring constantly, for 1 minute, or until the spices are fragrant and the vegetables are evenly coated.1 tablespoon all-purpose flour, 2 teaspoons Cajun seasoning, 1 teaspoon sugar, ½ teaspoon chili powder, ¾ teaspoon salt
- Pour in the broth and scrape the bottom of the pot to loosen any browned bits. Add the crushed tomatoes, Worcestershire sauce, bay leaves, and Tobasco sauce, if using. Bring to a boil over high heat and then reduce heat to low. Simmer for 15-20 minutes, stirring occasionally, or until the sauce thickens.⅓ cup chicken broth, 1 (15-ounce) can crushed tomatoes, 1 tablespoon Worcestershire sauce, 2 bay leaves, 1 teaspoon Tabasco sauce
- Increase the heat to medium and add the shrimp. Cook for 4-5 minutes, or until the shrimp are cooked through and begin to curl.1 pound large shrimp
- Remove the bay leaves. Serve over white rice with chopped parsley and additional Tobasco sauce, if desired.4 cups cooked white rice, Chopped flat-leaf parsley
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Notes
- *Nutritional information is calculated without any rice.
- Cajun Seasoning: The spice level can vary depending on your blend, but a homemade Cajun seasoning gives you the most control. If you’re grabbing from the store, Slap Ya’ Mama or Emeril’s Blackened Seasoning are solid choices. (You may have to adjust the spice level and salt slightly, though.)
- Spice Level: This recipe is a 2/5 on the spice scale. If you’d like to reduce the amount of spice, leave out the Tobasco sauce. To increase, simply add more!
- Storage: Store any leftover Shrimp Creole in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat until warmed through, adding a splash of broth or water if needed to loosen the sauce.
- Freezing: For best results, freeze the sauce without the shrimp in an airtight container for up to 3 months. When ready to enjoy, thaw the sauce in the refrigerator overnight, reheat on the stovetop, and add fresh shrimp to cook through. This prevents the shrimp from becoming rubbery during reheating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love this recipe. The only thing i did different was i left out the hot sauce because i didnt have any. Added a little more cajun seasoning
Yay! So happy to hear you enjoyed the recipe, Susan! I’m glad you could make it work. Thanks so much for taking the time to leave a comment!
Loved this! And I really loved how you listed the ingredients needed below each step of the recipe. So helpful ! Thank you!
Yay! So happy to hear you enjoyed the recipe, Teresa! I’m so glad that helped. Thanks so much for taking the time to leave a comment!
Excellent! I used creole seasoning because I didn’t have blackening seasoning. This is a keeper!
Yay! So happy to hear you enjoyed the recipe, Tina! It’s so easy to customize the flavor and spice level. Thanks so much for taking the time to leave a comment and rating!
Great flavor! Added a bit more worstershire sauce and used extra large shrimp! Great over jasmine rice.
Yay! So happy to hear you enjoyed the recipe, Rustie! Sounds delish. Thanks so much for taking the time to leave a comment!
Wonderful recipe! I am making this for dinner tonight for a friend. This is my 3rd time making this dish. So much flavor, thank you!!!
Yay! So happy to hear you enjoyed the recipe, Jan! It’s a perfect give-to-a-friend dinner. Thanks so much for taking the time to leave a comment!
Turned out great!
Yay! So happy to hear you enjoyed the recipe! Thanks so much for taking the time to leave a comment and rating!
I love this recipe.
I love this recipe.
Very good. I did not need the rice. But what is the serving size? Cup, half cup?
Hi Jenell! There are four servings in this dish, so around 5 to 6 shrimp plus accompanying sauce. The exact amount will be determined by how much you have exactly.
Smimple perfect recipe! I made it and it’s delicious. Will make again.
Yay! So happy to hear you enjoyed the recipe, Sue! That’s awesome to hear. Thanks so much for taking the time to leave a comment!